Elbow is a classic traditional dish in Dali, Shaanxi Province, which belongs to steamed Qin cuisine. It is listed as the first famous dish in China Qin cuisine menu. Can be used as a dining table and meals. It is famous for its outstanding fragrance, excellent color, fragrance, taste and shape. The color is purplish red, like a handle, so it is called "elbow".

The basic production process is as follows: clean the pig's front elbow with claws, with the elbow head facing outwards, the elbow handle facing inwards and the elbow skin facing downwards; scrape the skin from the elbow head to the elbow handle along the leg bones with a knife, remove the meat on both sides of the foot bones, connect the bottom bones with the meat to expose the bones, then break off the two leg bones with the back of the knife from the middle, cook them in a soup pot until they are 70% cooked, take them out, roll them out and spread red soy sauce on the skin while it is hot. Take a steaming basin, put spices such as star anise and cinnamon on the bottom, then break off the skeleton by hand without damaging the skin, put the elbow skin down into the steaming basin, shape it into a figure shape, sprinkle with refined salt, cover the meat with sterilized gauze, then spread sweet noodle sauce, onion, red bean curd, red oil, white soy sauce, ginger and garlic on the gauze, steam it in a cage and take it out.